Mashed Potatoes Recipe

Peel and cut

Peel the potatoes and cut them into uniform 1- to 1.5-inch chunks so they cook evenly. Rinse briefly to remove excess starch.

Place in pot

Put the potato chunks in a large saucepan or pot. Add cold water to cover the potatoes by about 1 inch (approximately 6 cups for 2 lbs of potatoes). Add 1 tablespoon kosher salt to the water.

Bring to a simmer and cook

Bring the pot to a boil over high heat, then reduce to a gentle simmer. Cook the potatoes until they are fork-tender—about 12–18 minutes depending on size. Check by piercing a chunk with a knife; it should slide off easily with little resistance.

Drain and steam-dry

Drain the potatoes in a colander. Return the drained potatoes to the hot pot and place the pot back on the turned-off burner for 1–2 minutes with the lid off to let excess moisture steam off. This step helps prevent watery mashed potatoes.

Warm dairy

While potatoes cook, warm the milk gently in a small saucepan or microwave until hot but not boiling (about 30–60 seconds). Cut the butter into tablespoons so it melts quickly when added.

Mash potatoes

Using a potato masher, ricer, or food mill, mash the potatoes back in the pot or in a large bowl until smooth but still a bit textured, depending on preference. If using a stand mixer, use the lowest speed and pulse briefly to avoid gluey texture.

Add butter and dairy

Add the butter to the hot mashed potatoes and stir until melted and incorporated. Gradually stir in the warmed milk until you reach your desired consistency. If using sour cream, fold it in now for extra creaminess.

Season

Taste and season with additional salt and freshly ground black pepper to taste. Start with about 1/2 teaspoon salt and adjust as needed.

Serve

Transfer the mashed potatoes to a serving bowl. Dot with an extra pat of butter if desired and sprinkle with chopped chives or parsley for color. Serve hot.